Ree Drummond's Top 20 Light Weeknight Dinner Recipes

[00:00] [Music]

[00:03] Citrus salmon skewers with Greek yogurt

[00:05] dip orange juice and lemon juice both

[00:09] fresh and then I have the zest of both

[00:12] orange and lemon so that's going

[00:15] into along with a lot of parsley lots of

[00:19] really finely minced

[00:21] parsley some garlic very fine and fresh

[00:27] dill which is amazing and then and a

[00:30] little bit of taika this is basically

[00:32] going to be the marinade for the salmon

[00:35] but I'm also going to use it to flavor

[00:37] some yogurt to dip the salmon in so it's

[00:40] just going to go a long way little bit

[00:43] of paprika and then

[00:46] salt and pepper and you can use

[00:50] different fresh herbs that you might

[00:52] have in your garden or your produce

[00:54] drawer depending on what time of year it

[00:56] is some olive oil Okay so I stirred that

[01:00] all together just a real green delicious

[01:04] marinade and I'm going to pour half of

[01:06] this over some chunks of salmon so Alex

[01:09] come in and look at this chunk don't

[01:11] forget to do your close-ups Alex okay

[01:13] okay don't forget

[01:16] Alex and then I'll toss the salmon

[01:19] chunks in this beautiful marinade did

[01:21] you know I did not like salmon until I

[01:24] was well into my 40s you need to just

[01:26] give it a chance it's it kind of started

[01:28] with um smoked sand salmon and bagels

[01:31] then I moved into the grilled salmon

[01:33] world and oh it's amazing so look at

[01:36] this Alex and you can do this uh a

[01:38] little bit ahead of time if you want to

[01:40] kind of let it marinate for a little

[01:42] while but we don't have time for that

[01:44] and also I poured off half of it because

[01:47] I didn't want any of this to come in

[01:49] contact with the raw salmon so that's my

[01:52] story and I'm sticking to it I'm going

[01:53] to build the first skewer and each

[01:56] skewer just gets three chunks of salmon

[02:00] the salmon is a little bit delicate so

[02:01] you want to keep the chunks pretty big

[02:04] so that when they cook they don't

[02:06] completely fall apart and fall off the

[02:08] skewers okay so put it on a little sheet

[02:13] pan sprinkle with salt all right so

[02:16] that's one skewer built I'm going to

[02:18] build the rest and then we'll put them

[02:21] under the broiler so come with me

[02:23] Paige I've got the broiler all set to go

[02:27] so I'm going to put it in the oven and

[02:29] broil the these for just about four or

[02:32] five minutes it doesn't take long at all

[02:34] you don't even have to turn them so

[02:37] while they are cooking I'm going to make

[02:39] that beautiful yogurt that I told you

[02:42] about this is going to be sort of a

[02:44] dipping sauce or just sauce in general

[02:47] for the salmon so I've got plain Greek

[02:52] yogurt and I just kind of do a big pile

[02:56] right in the center of this dish and

[02:58] then I just use the spoon to kind of do

[03:01] little Swirls and make little divots

[03:04] here and there

[03:08] because I've got the rest of this

[03:11] beautiful citrus marinade that I used

[03:14] for the salmon so you can kind of

[03:16] drizzle or just kind of do a little pile

[03:19] right in the center and then of get it

[03:21] around the

[03:22] edges it's so pretty you can sprinkle

[03:26] some like really diced red bell pepper

[03:29] really finely diced red bell pepper on

[03:31] top if you want some color but I think

[03:33] this is just

[03:35] beautiful and then I have a platter of

[03:37] arugula and I'm going to put the

[03:39] beautiful salmon on top I love arugula

[03:42] it's so peppery and delicious and you

[03:45] can leave the salmon in the oven for as

[03:47] long as you need uh if you like for it

[03:49] to have a little bit more color on top

[03:52] you can but I love it when it's just

[03:54] barely done very very

[03:57] tender I love sweet potato soup but to

[04:00] use purple sweet potatoes is an absolute

[04:03] Revelation first of all they're

[04:05] delicious but second they're just a

[04:07] glorious deep purple color and they make

[04:11] the most beautiful soup and this is one

[04:13] of those soups that you can make for

[04:15] company or just for your kids on a week

[04:18] night I just fried bacon in a big Dutch

[04:22] oven and then I took the bacon out of

[04:23] the pan so into the same pot I added

[04:26] sliced red onion some minced garlic

[04:30] oregano in time and I'm just stirring it

[04:33] around oh it smells so incredible and

[04:36] look at this pan Page look at the bottom

[04:38] of this pan look at all that flavor in

[04:40] there yum now that is the start of a

[04:43] delicious soup right there

[04:46] okay so now I'm going to add the purple

[04:50] sweet potatoes AKA purple

[04:53] yams you can find these really in

[04:56] specialty grocery stores year round or

[04:59] like regular supermarkets sometimes get

[05:01] them in in the fall I love any root

[05:04] vegetable soup and so you could actually

[05:06] use all sweet potatoes or you could use

[05:10] uh sweet potatoes and turnips or

[05:12] parsnips you could sort of do a root

[05:14] vegetable

[05:16] celebration I like going all purple

[05:18] which just kind of drives that point

[05:20] home so I've got the potatoes and the

[05:25] onions all mixed together so I'm going

[05:27] to cook this mixture for 3 minutes

[05:33] all righty so those have kind of had a

[05:35] chance to start cooking so I'm going to

[05:37] add some

[05:39] cumin yummy yummy with sweet potato

[05:42] soup and

[05:44] coriander another great fall spice and

[05:47] some salt and pepper and then I'll give

[05:51] it a quick stir just so the spices kind

[05:53] of coat the potatoes and the

[05:58] onions my gosh I love of this soup so

[06:00] I'm going to add the broth I'm using

[06:02] vegetable broth and you can use chicken

[06:05] broth if you're not interested in it

[06:07] being like vegetarian I just picked

[06:09] vegetable cuz usually when I make like a

[06:11] root vegetable soup I'll use vegetable

[06:13] broth but any kind of broth will do so

[06:17] one carton

[06:19] plus eh a cup or

[06:22] so okay give it one more

[06:26] stir and now we just have to be patient

[06:30] I'm going to crank up the heat bring

[06:32] this to a boil and let it cook for 15

[06:35] minutes and then I'll finish it

[06:39] up okay the soup's just about done so

[06:42] I'm going to make an incredible topping

[06:45] that is part of The Wonder of the soup

[06:47] and it's part of what makes it so pretty

[06:49] too so the bacon that I cooked in the

[06:52] pot right from the

[06:55] top I'm chopping it up and it's going to

[06:58] be part of the topping

[07:01] okay so I've got a little bowl and I'm

[07:02] going to put the bacon in the bowl and

[07:06] then I have some other things to add to

[07:08] the bacon pistachios chopped pistachios

[07:12] they're so pretty and

[07:15] then chopped

[07:19] parsley and chopped

[07:21] oregano and then a little bit of

[07:24] turmeric a little goes a long way so

[07:27] don't go

[07:28] overboard and then I'll get a little

[07:30] spoon and stir it together but you could

[07:32] do any combination of herbs and nuts

[07:35] that looks so good it does look good

[07:37] doesn't it all right so now back to the

[07:43] soup time to puree so look at this first

[07:47] page I'll show you what it looks

[07:50] like see those sweet potatoes they're

[07:53] pretty much falling apart and that's the

[07:55] stage that you want to get it to before

[07:57] you puree so I'm going to use an

[07:58] immersion blend that way I don't have to

[08:00] take it out of the pot wish me luck I'm

[08:04] going

[08:09] in all

[08:12] right hey come take a look at

[08:16] this did I promise you purple soup or

[08:19] what isn't that pretty but it's not like

[08:22] obnoxious purple it's it's like

[08:24] beautiful deep earthy

[08:27] purple okay so I'm going to show you how

[08:29] pretty it is to serve plain

[08:32] Bowl going to fill it with the

[08:36] soup M and you don't actually have to

[08:38] fill the bowl cuz that would be a lot of

[08:39] soup that really is purple it's pretty

[08:42] isn't it all right oh that looks good

[08:46] and

[08:47] then a little bit of sour

[08:51] cream

[08:53] oo and then the moment Paige has been

[08:56] waiting for

[08:59] okay just a little sprink isn't that

[09:02] pretty oh that's so pretty

[09:04] gorgeous I love

[09:06] [Music]

[09:08] it m this soup is

[09:15] delicious cauliflower bolones okay so

[09:18] I'm just mincing some rosemary leaves I

[09:21] stripped the leaves off of two stocks of

[09:24] Rosemary and I'm just mincing them as

[09:27] fine as I can and I've got oh I've got

[09:29] some butter sizzling in the pan not

[09:32] quite burning but closed and I've got

[09:34] some finely diced red onions along with

[09:38] some

[09:40] garlic sliced garlic or you can use

[09:42] minced garlic and then all of this

[09:45] delicious

[09:46] Rosemary

[09:48] and red chili flakes of course our

[09:51] favorite thing in the world and then I'm

[09:54] going to give this a stir crank up the

[09:55] heat a little bit oh what a great start

[09:58] to this recipe

[10:01] and then while this starts to cook I'm

[10:03] going to add the pasta to the water so

[10:05] that when the sauce is ready the pasta

[10:07] will be ready too and I love it when a

[10:09] plan comes together like that so

[10:11] Linguini but you can absolutely do any

[10:14] pasta okay ooh this is looking good so

[10:18] I'm going to move forward with the sauce

[10:21] add a little salt and

[10:23] pepper and then tomato paste so

[10:27] otherwise known as toothpaste

[10:30] in these tubes quite a good

[10:33] amount and then I'll stir it just to

[10:35] kind of start frying the tomato paste

[10:38] okay the tomato paste is frying away so

[10:41] I'm going to add the cauliflower and

[10:43] look at this Alex this is riced

[10:44] cauliflower which is sold in the produce

[10:47] section all it is is just fresh

[10:50] cauliflower puree it in a food processor

[10:53] or just totally pulverized in a food

[10:55] processor you could do it

[10:57] yourself okay come in and check it out

[11:00] Alex this is really coming

[11:03] together I'm going to grab some pasta

[11:05] water from the pot cuz this needs a

[11:08] little bit of liquid and I'll add Couple

[11:11] ladles

[11:13] full and then that's going to cook the

[11:16] cauliflower and also steam it so I'm

[11:18] going to keep stirring this sauce until

[11:22] the cauliflower is tender and the

[11:23] flavors have developed it's going to

[11:25] take about 6 to 7 minutes

[11:29] [Music]

[11:31] all right Alex take a look at this

[11:34] bologan so far wow it actually looks

[11:37] like bll andise it actually kind of

[11:38] looks like meat sauce doesn't

[11:40] it Mauricio is skeptical I'm like I

[11:43] don't know I'm here to win you over

[11:45] Mauricio and convince you all right so

[11:47] Alex you want to come in and watch the

[11:49] pasta go

[11:51] in there we

[11:53] go baby all right now it's not over yet

[11:58] before I even Stir It

[12:00] I'm going to add a lot of peino Romano

[12:04] cheese couple of tablespoons of butter

[12:07] which any self-respecting bolones maker

[12:10] would add at this

[12:13] stage and a little bit of cream adding

[12:17] milk or cream to bolones is pretty

[12:20] standard so just a little bit and I'm

[12:22] going to add a little more red pepper

[12:24] flake just for

[12:25] fun and then here we go come check it

[12:29] out I turned off the heat underneath cuz

[12:31] I think it has done its trick but look

[12:35] at this it looks like meat sauce so I'll

[12:38] bring it over here and we'll finish it

[12:40] with a little more cheese

[12:43] please and of

[12:45] course beautiful Vel wow cauliflower

[12:49] bolones

[12:52] guys

[12:54] revolutionary in case your curiosity is

[12:57] getting the better of you I'm going to

[12:59] take a bite and you can tell from the

[13:01] look on my

[13:03] face if it's a win or Not Ready

[13:10] Set wow it's a

[13:12] wi it's a

[13:14] wind shrimp sheet pan pea so I've got

[13:19] mushrooms yellow squash red onion and

[13:23] asparagus and I'm drizzling with olive

[13:25] oil I'm going to grab salt and

[13:28] pepper you know the

[13:31] drill

[13:33] and then I've got some Italian seasoning

[13:36] which is also kind of like Mediterranean

[13:38] seasoning depending on what's in it the

[13:40] the bottle actually said Mediterranean

[13:42] SL Italian seasoning so they're not

[13:44] exactly the same but there's a lot of

[13:46] overlap all right and then I'm going to

[13:48] use tongs just to stir everything

[13:51] together so I scooted them all over to

[13:54] one side and now I've got some colossal

[13:58] shrimp which is actually known as u15

[14:01] shrimp meaning they're under 15 shrimp

[14:05] per

[14:06] pound and spreading them out and then

[14:09] I'm actually going to sprinkle just a

[14:11] little bit of salt and pepper on the

[14:13] shrimp but this is basically the

[14:15] beginning of the recipe and it's going

[14:18] to get more interesting from here a

[14:19] little bit

[14:20] more Mediterranean seasoning and then

[14:23] let's go get this pan in the oven

[14:27] pigy so this is going to go in a 425°

[14:31] oven for about 15 minutes or so and when

[14:36] I put these in I'm also going to add

[14:38] some pea that I have wrapped in foil and

[14:41] it's going to warm at the same time

[14:43] everything else Cooks all right all

[14:46] right while the shrimp and veggies

[14:48] finished cooking I'm going to make a

[14:50] delicious lemony yogurt sauce for the

[14:52] petas so it starts with yogurt plain

[14:56] Greek yogurt to be exact

[14:59] all right so lemon juice and then a

[15:03] whole bunch of lemon zest this is very

[15:05] lemony and some fresh dill chopped so

[15:10] Paige look at this m can you wrap your

[15:12] head around this or what isn't that

[15:15] pretty okay and then a little bit of

[15:17] salt and

[15:20] Peppa and give it one more stir and then

[15:23] you know what time it is

[15:24] paig let's go get the shrimp and veggies

[15:27] out of the oven

[15:31] and the Pea we can't forget the

[15:33] Pea all right check it

[15:36] out oo that looks so good and I'm going

[15:39] to grab the PE bread which is nice and

[15:43] warm and soft by

[15:46] now boy it smells good in this kitchen I

[15:50] love food like this don't you looks yeah

[15:54] look at this okay shrimp are huge I have

[15:57] a lot of things going on it's colossal

[15:59] shrimp hello all right so I've got some

[16:02] more lemon and I'm going to squeeze it

[16:04] over the shrimp and the

[16:07] veggies and stir with tongs and there's

[16:11] some juice in the bottom of the pan and

[16:13] that's just perfect because it makes

[16:17] everything just much more delicious and

[16:19] succulent and then everybody can build

[16:22] their own and this is how you build it

[16:24] woo

[16:26] warm so I've got this delicious lemony

[16:30] yogurt sauce so I'll put a nice generous

[16:33] quantity in the warm pea and then a

[16:36] couple of pieces of

[16:40] lettuce and some

[16:44] tomato just shove in there as much as

[16:46] you can and then I'm going to start with

[16:49] veggies first and then a couple of these

[16:53] massive shrimp I've never seen anything

[16:56] like this they're big and beautiful and

[17:01] shrimpy big beautiful and shrimpy and

[17:03] then

[17:04] feta M I love the combination of the

[17:07] roasted veggies the cooked

[17:11] shrimp the cool feta and the sliced

[17:14] mixed olives and then you've got that

[17:16] lemony yogurt down

[17:19] inside

[17:22] mom too I'm

[17:24] sorry e that is really good m

[17:29] great combination of

[17:33] ingredients taco chicken Caesar salad

[17:36] wrap it is a delightful mashup of two

[17:39] delicious things and it's really really

[17:42] easy to pull together I just grated a

[17:45] bunch of Parmesan now I'll get started

[17:47] on the chicken for the wrap I've got a

[17:49] pretty hot

[17:50] Skillet and I'll add a good amount of

[17:53] olive

[17:54] oil I've got some diced chicken breast

[17:58] just enough for for two wraps I'm making

[18:00] one for myself along with Paige hey if

[18:03] I'm going to go to the treble I might as

[18:05] well make myself one

[18:06] too I'll sprinkle on salt and

[18:10] pepper now to the chicken I'm going to

[18:13] add some taco flavors about 2 teaspoons

[18:16] of chili

[18:19] powder a teaspoon of

[18:22] [Music]

[18:24] paprika and a teaspoon of ground cumin

[18:29] now I'm just going to Stir It Up and

[18:30] make sure the spices the oil and the

[18:33] chicken are all mixed together I'm going

[18:35] to make the dressing for the wraps it's

[18:37] a quick Caesar dressing with a little

[18:40] bit of a taco spin start with some

[18:42] mayonnaise I'm just going to kind of

[18:44] eyeball it probably about half a

[18:47] cup and some

[18:49] Dijon I really like quick Caesar

[18:51] dressings when I make caesar dressing

[18:54] from scratch it's a little bit of a

[18:55] lengthy process of the garlic and the an

[18:58] chovies takes a little bit more time

[19:01] some Worster

[19:03] sauce and some garlic salt no peeling

[19:07] and chopping of cloves good little Time

[19:10] Saver now for the taco component I'm

[19:12] going to add a good spoonful of Adobo

[19:15] sauce from a can of chipotle peppers oh

[19:18] why not another little

[19:20] Spoonful and then I'll stir this

[19:23] together you can make a really big batch

[19:25] it keeps nice in the fridge

[19:29] now I'm going to chop up some roma

[19:31] lettuce which of course is a nod to the

[19:34] Caesar component of this salad I'm just

[19:37] going to put the lettuce straight into

[19:39] the dressing

[19:40] bowl and then I'll use tongs to start

[19:43] tossing it a

[19:45] bit now here's where some of the

[19:47] parmesan comes

[19:49] in you can also make the dressing in a

[19:52] blender and add the parmesan there and

[19:54] it just sort of breaks it all up and the

[19:56] parmesan becomes one with the dressing

[19:59] that is delicious too okay I've got two

[20:02] big flour

[20:03] tortillas and I'll start by adding a

[20:05] whole bunch of the

[20:07] salad I'm going to leave a little bit of

[20:09] a gap on top and then really load it

[20:13] [Music]

[20:15] up now I'm going to add some cheddar

[20:18] cheese this is for the taco salad side

[20:21] of

[20:22] things and I have some beautiful Haled

[20:25] graped tomatoes

[20:27] [Music]

[20:28] the point is to add so much to the wrap

[20:31] that you're almost afraid it won't close

[20:33] then you know it's going to be good okay

[20:35] I'm going to check on the chicken it

[20:38] looks absolutely

[20:41] fantastic so I'll spoon it

[20:44] on I'm going to sprinkle on a little

[20:46] more

[20:47] parmesan I mean you don't know whether

[20:49] it's a taco salad or a chicken Caesar

[20:52] salad and that's exactly what my plan

[20:54] was now I'm going to attempt to roll

[20:57] this up I'll tuck in in the bottom so

[20:59] everything won't fall out and then I'll

[21:02] just fold the two sides over as tight as

[21:04] I can and then I'll start with a little

[21:06] piece of paper just to make it easy for

[21:09] Paige to eat on the

[21:11] run I'll wrap it with a little bit

[21:13] sticking out to be safe I'll roll this

[21:17] whole thing up in

[21:19] foil so easy

[21:24] [Music]

[21:28] the multi cooker is my new favorite pot

[21:32] and I'm going to use it to make black

[21:34] bean soup basically I'm just going to

[21:36] throw everything in there and before I

[21:38] know it I'm going to have a delicious

[21:40] soup with all the fixing I'm going to

[21:43] cook some veggies in sauté mode

[21:46] first and I've got some finely diced

[21:49] onion and minced garlic delicious

[21:54] start and then I have some diced red

[21:57] bell pepper I just took the seeds out a

[22:00] multicooker is primarily an electronic

[22:03] pressure cooker but the great thing

[22:05] about it is you can sauté in it before

[22:07] you put the lid on and pressure cook

[22:10] whatever it is you're making it's really

[22:12] a miraculous machine if you ask me I'm

[22:15] also going to add some sliced

[22:17] jalapenos and then I'll stir all this

[22:20] around and now I'm just going to let the

[22:22] veggies cook until they're soft it's

[22:24] going to take 4 minutes

[22:30] I'm back with the chili powder and that

[22:32] goes in next I'll add a couple of

[22:36] tablespoons got to have chili powder

[22:38] whenever you make black beans they just

[22:40] go together and then a tablespoon of

[22:42] ground cumin another of my

[22:45] favorites and then the beans need quite

[22:47] a bit of salt so I'll add a couple of

[22:49] teaspoons and give this a stir oh gosh

[22:53] those veggies look amazing before I put

[22:56] the veggies into the multi cooker I

[22:59] added a little bit of lard you can do

[23:01] butter or oil whatever you

[23:04] prefer okay this looks great so I'll add

[23:07] in the beans just dried black

[23:10] beans and for the liquid I've got

[23:13] vegetable broth you can use chicken

[23:15] broth even water would work but I like

[23:17] the flavor of

[23:19] broth now the final thing is to set it

[23:22] to cook on

[23:24] manual here

[23:26] goes so it's 50 minutes of

[23:30] cooking followed by 10 minutes for the

[23:33] pressure to release naturally then I'll

[23:35] release the rest of the steam through

[23:37] quick

[23:38] release the fun part is always taking

[23:41] off the

[23:42] lid and seeing what's inside it looks

[23:46] really thick and Rich so this is a good

[23:49] time to add the juice of a couple of

[23:53] limes all right now I'll

[23:56] stir and then you can serve the black

[23:58] soup just as it is now with the whole

[24:00] beans but I kind of like to puree the

[24:03] beans a little bit just so the soup has

[24:05] a mix of

[24:07] textures so there's no better tool for

[24:10] that than an immersion

[24:13] blender okay I'm going to stop there

[24:16] because I really like the texture it's

[24:19] sort of a cross between reffed beans and

[24:21] whole beans so you want to get a nice

[24:25] bowl with a wide rim gosh this looks

[24:30] great okay now for the fixings I'm going

[24:33] to add some sour

[24:36] cream some diced

[24:39] avocado some diced red

[24:42] onion and some diced tomato how gorgeous

[24:46] is this looking and then just cilantro

[24:49] leaves sprinkle them over it's always

[24:52] nice to give it a little extra squeeze

[24:54] of lime

[25:01] oh so

[25:05] good I'm going to make lemony salmon

[25:08] with asparagus salad I'm going to start

[25:10] by cooking some beautiful salmon fillets

[25:13] and I'm sprinkling on just some prepared

[25:15] lemon pepper

[25:16] seasoning okay can you see Alex so I'm

[25:20] going to put the

[25:22] salmon down into a pretty hot Skillet I

[25:25] want to sear the salmon so I've got some

[25:29] oil in there and it's pretty

[25:31] hot so I'm going to let it sit

[25:34] there without moving it I'm going to go

[25:36] ahead and season the other side with the

[25:38] lemon

[25:39] pepper and you might notice I have some

[25:42] fried eggs sunny side up over here that

[25:44] I've been just finishing frying so I'm

[25:47] going to let those sit they're going to

[25:49] continue to cook really slowly we will

[25:51] hope that when it comes time to turn the

[25:53] salmon it won't stick to the pan hope

[25:55] and pray so the asparagus salad is

[25:59] absolutely amazing take a look at this

[26:01] Alex what I did was I just took Spears

[26:05] of asparagus and a vegetable peeler and

[26:08] just shav them into little ribbons and

[26:10] I'm going to make a salad out of this so

[26:13] some lemon zest and olive oil not too

[26:17] much and some lemon I'll just squeeze it

[26:21] in with just a couple more ingredients

[26:24] so I've got some feta cheese and look at

[26:26] this up close this is herbed f F

[26:29] cheese and that means the feta cheese

[26:31] has herbs in it is that what that means

[26:34] that's what it means that's what it

[26:35] means some crushed pistachios so it's

[26:39] just a really amazing like flavorful

[26:42] crunchy nutty salad and then lots of

[26:45] mint leaves did I say the word crunchy

[26:48] we love the word crunchy in our house

[26:50] and then I'm going to grab some salt and

[26:51] pepper i to go

[26:53] across don't

[26:55] worry I need to get rubber bands to tie

[26:57] around my sleeves cuz I get letters

[27:00] people

[27:01] worry people worry about my

[27:03] sleeves oky do so look at this isn't

[27:07] this pretty I mean just on its own I

[27:09] would totally dive into

[27:11] this lad dond not so

[27:15] much I forgot that I have a whole bunch

[27:17] of sliced sugar snap peas so those go in

[27:22] I kept looking at the salad thinking why

[27:24] is the salad like so meager and that's

[27:27] why one of the main ingredients wasn't

[27:29] in

[27:30] so pretend you didn't see that okay and

[27:34] then this goes on the

[27:36] flatter Ah that's better that's much

[27:39] much

[27:41] better okay I'm then spread it

[27:45] out all right how's that look so far

[27:48] amazing beautiful

[27:50] right and then I'm going to grab a

[27:53] spatula got it let's see how these look

[27:57] let's see if they stick if stay

[27:59] stuck that one oh that one didn't it

[28:01] look so

[28:05] good all right I'm going to let the

[28:07] salmon finish cooking it's going to take

[28:09] about 2 to three minutes and then we

[28:11] will finish off this beautiful

[28:16] dish so here's what we do I like it when

[28:20] Salmon is just barely done and then even

[28:23] when you take it out of the pan it kind

[28:25] of keeps cooking and then it doesn't get

[28:27] too dry dry and it's just perfect by the

[28:30] time you get it to the

[28:32] table or the island in this case all

[28:37] right third piece and the

[28:41] fourth and

[28:44] then prepare to be

[28:46] amazed oo I let these eggs get a little

[28:50] bit crispy around the edges but I love

[28:52] that so I just cooked these Sunny Side

[28:55] Up and how I do that is just

[28:58] oh no except for that one shoot oh man

[29:05] slippery we'll just do three fried eggs

[29:07] how does that sound we're going to leave

[29:09] that fourth one out cuz it's going to

[29:11] mess things up for us okay so this is

[29:14] how I'm going to eat this for lunch but

[29:18] I just put them in a hot Skillet with

[29:19] butter and let them kind of set and then

[29:21] I turn the heat to low and I literally

[29:23] just leave them there until the eggs are

[29:27] the whites are cooked and the yolks are

[29:29] still really runny so more pistachios go

[29:32] on and then more mint leaves which I

[29:36] think is part of the thing that's so

[29:38] beautiful about

[29:39] this and then a squeeze of lemon

[29:42] especially over the

[29:44] salmon this looks great oh I forgot I

[29:48] thought something I'm forgetting

[29:49] ingredients left and right balsamic

[29:52] glaze and here's what I like to do this

[29:55] is truly one of the best ingredients

[29:57] known to man I'll just do it mostly over

[29:59] the salmon just kind of do a little

[30:02] crisscross lemony

[30:05] salmon and asparagus salad with three

[30:09] eggs make sure you don't do four cuz

[30:11] that would ruin the dish luscious salmon

[30:14] burgers high-end restaurants probably

[30:17] use um fresh salmon but I'm using canned

[30:20] salmon so I'm going to make a little

[30:21] mixture to form the burger patties so I

[30:24] started with a little bit of mayonnaise

[30:26] an egg I'm add some Dijon mustard a good

[30:30] old

[30:31] Spoonful so I'm using Old Bay Seasoning

[30:35] about a teaspoon oh it smells so good

[30:38] and then I'm going to do sort of a

[30:40] heaping cup of panko crumbs this is sort

[30:44] of the filler for the salmon and then I

[30:47] drained the two cans of

[30:49] salmon and then I'll squeeze in half a

[30:53] lemon and to help with the flavor I'm

[30:55] going to add a whole bunch of

[30:58] sliced green onions and I think that's

[31:00] it oh pepper pepper got to have Peppa

[31:05] okay now I'm going to smush all this

[31:07] together it's just nice to be able to

[31:10] turn something into a really exciting

[31:12] dish divide this into two

[31:15] quarters so you just want to form the

[31:17] patties you don't want them to be too

[31:19] thick that they don't kind of set and

[31:22] cook in the middle but you don't want

[31:24] them to be too little either I've got a

[31:26] skillet that's kind of hot already I've

[31:29] got some olive oil in there so as I form

[31:32] them I'm just going to put them straight

[31:33] in okay so they're frying away I'm going

[31:36] to kind of flatten them out some are

[31:37] bigger than others they are not uniform

[31:39] by any means so I'm going to let these

[31:41] cook on the first side now I'm going to

[31:43] flip them they're so golden and Luscious

[31:47] wow how about that okay so I'm going to

[31:49] let them finish cooking on the second

[31:51] side and of course I can't leave well

[31:54] enough alone I have to have a really

[31:56] delicious Mayo put on the buns for the

[31:59] [Music]

[32:00] burgers so I've got the Mayo I'm going

[32:02] to add some

[32:04] Capers and more lemon whenever you've

[32:07] got any sort of fish or seafood you want

[32:09] a lot of lemon it just kind of brightens

[32:12] it all up plenty of Peppa okay I'm going

[32:16] to stir stir I'm going to get the bun

[32:20] and I'm going to

[32:22] spread plenty of this I mean I really

[32:26] want to taste the Mayo guys what can I

[32:27] say

[32:28] and then I'll get one of the salmon

[32:31] patties this one looks tasty looks do

[32:35] look at that how good does that look

[32:37] perfectly brown right on the good thing

[32:39] about salmon patties is they don't

[32:43] shrink so you know when you make a a

[32:45] ground beef patty and they kind of

[32:46] shrink so basically you can just form

[32:48] this to the exact size of the bun you're

[32:51] using and your life will be smooth

[32:54] sailing so a little bit of

[32:56] lettuce and and a

[33:00] tomato and some pickles of course you

[33:03] can do jalapenos you can do thinly

[33:06] sliced red onion but look at

[33:10] this wow I think it looks look at that

[33:15] so

[33:18] [Music]

[33:20] pretty mushroom cheese steak lettuce

[33:24] wraps it's like three or four different

[33:27] mashups going going on there but I love

[33:29] lettuce wraps because they eliminate the

[33:31] bread from any situation but also just

[33:34] using mushrooms instead of the beef for

[33:38] the cheese steak part of it is kind of a

[33:41] Triumph I think mushrooms are kind of

[33:44] downright meaty when you cook them a

[33:46] certain way don't tell any cattle

[33:48] rancher in oage county that I said that

[33:51] it'll be our little secret so I just

[33:53] sliced some portabello mushrooms and I

[33:57] had scrape the gills out with a spoon

[34:00] beforehand so I'm going to add a couple

[34:03] of tablespoons of soy sauce soy sauce is

[34:06] so good with

[34:07] mushrooms and then a couple of

[34:09] tablespoons of balsamic vinegar so it

[34:12] kind of helps the mushrooms get that

[34:14] sort of meaty steaky

[34:17] quality and then some garlic

[34:21] powder and

[34:23] oregano delicious and then I'm not going

[34:26] to add salt because there soy sauce but

[34:28] I am going to add plenty of pepper so I

[34:31] will give this a quick stir and then I'm

[34:34] going to put the mushrooms in and just

[34:35] get them all kind of tossed and

[34:39] coated okay so I've got a skillet and

[34:42] I've been heating it up I'm going to add

[34:44] just about a tablespoon of olive oil so

[34:47] not much I'm not afraid of olive oil

[34:49] when it comes to lightening up recipes I

[34:52] don't think of it as sort of a heavy

[34:55] ingredient at all so I'm going to add

[34:57] the

[34:59] mushrooms that was

[35:01] hot and then I also have some sliced

[35:04] onion lots of

[35:07] onion and some sliced red bell

[35:10] pepper oh it smells so good

[35:14] already how is that possible that was

[35:17] like seconds after it hit the skillet

[35:19] I'm going to cook this for 10 minutes

[35:21] until everything is soft and the

[35:23] moisture from the mushrooms has all

[35:26] given off

[35:28] stay

[35:31] tuned Alex slowly come in here and look

[35:34] at this I just want you to Sav her I

[35:37] mean this is so beautiful those onions

[35:40] are so caramelized and the depth of

[35:44] color in this Skillet is just a

[35:46] beautiful thing to behold so these are

[35:49] cheese steaks I'm not going to lighten

[35:52] things up in that regard instead of like

[35:54] a processed cheese sauce I'm doing

[35:56] provolone which which is kind of a

[35:59] relatively good cheese when you want to

[36:01] lighten things up a little bit so I'm

[36:03] just laying the provolone on top of the

[36:06] whole mixture in the skillet and I'm

[36:07] going to put the lid on and just let

[36:10] this slowly melt for a couple of minutes

[36:14] and then I'll come back and show you how

[36:16] the magic is going to

[36:21] unfold

[36:23] okay I'd say that cheese is melted what

[36:26] do you think Alex

[36:28] wow oo that looks amazing so all I'm

[36:32] going to do is just stir the cheese in

[36:35] with the portabellos and the onions and

[36:37] the peppers and it's basically a

[36:40] complete and total mess inside of this

[36:43] pan and that's what cheese steaks are

[36:46] all about whether they're made with

[36:48] mushrooms or beef so I've got some

[36:52] butter lettuce cups or bib lettuce cups

[36:55] and I'm just going to spoon the glor

[36:57] ious mixture into each cup cheese is

[37:01] going to go everywhere you will think

[37:03] you're in a cheese nightmare because you

[37:05] won't be able to get away from it wow oh

[37:08] wow okay what do you think Alex and stew

[37:11] those look really good I'm surprised

[37:13] they look fantastically delicious don't

[37:15] they it looks like steak kind of that's

[37:18] the whole point mushroom she steak

[37:22] lettuce wraps ah I've got to taste a

[37:26] bite don't tell

[37:30] anyone oh

[37:34] wow what can I say these are

[37:39] amazing so I'm going to turn Caesar

[37:41] salad into Caesar salad with shrimp but

[37:45] I'm also changing up the way that I

[37:47] prepare the lettuce almost every Caesar

[37:49] salad has chopped Roma sometimes I'll do

[37:53] an entire heart of Roma but this time I

[37:56] cut them into to quarters it is going to

[37:59] make a gorgeous and elegant salad I

[38:02] really like changing up flavors but also

[38:05] the way I present a recipe so now it's

[38:08] all about the Caesar dressing I have a

[38:11] jar of garlic olive oil this is going to

[38:14] add such a flavor punch to my regular

[38:17] Caesar dressing recipe so I'll start

[38:19] with about half a cup and it saves me a

[38:21] step cuz I don't have to mince the

[38:23] garlic

[38:25] myself Dijon is something I like to add

[38:28] to Caesar dressing it adds a great

[38:30] tanginess about a

[38:33] tablespoon same amount of balsamic

[38:37] vinegar a few dashes of Worster

[38:42] sauce and this is

[38:45] controversial not everybody likes to add

[38:47] anchovies to their Caesar dressing but I

[38:51] do it's very subtle it's not fishy I'm

[38:54] adding about four fillets

[38:57] and then I've got a lemon and I'm going

[38:59] to add about half of the

[39:04] juice okay now some salt and

[39:06] pepper and then I'm going to mix it up

[39:08] before I add the next

[39:17] ingredient that came together very

[39:19] quickly I'm going to add some grated

[39:22] Parmesan the texture of Parmesan cheese

[39:25] and Caesar dressing is so

[39:32] nice okay this dressing is just the

[39:35] right consistency you want it to be

[39:38] pretty thin because you want it to kind

[39:41] of have a chance to seep into the leaves

[39:43] of the

[39:44] Roma it's just lovely and I like that

[39:47] you don't have to toss it it's nice to

[39:49] just pour them down these strips of

[39:51] Romain lettuce and I'm going to cover

[39:53] the top of this salad with beautiful

[39:56] cooked shrimp these are about 16 to 20

[39:59] count which means they're 16 to 20

[40:01] shrimp per pound but you can use

[40:03] whatever shrimp you have you can do

[40:05] really big colossal shrimp you can do

[40:08] tiny little popcorn shrimp that would be

[40:10] fine too I'm going to add some slices of

[40:13] avocado because I left the lettuce in

[40:16] such large pieces I wanted to leave the

[40:18] avocado in pretty Spears this salad

[40:22] really is as much about the presentation

[40:24] as it is about the

[40:26] flavors you you know what something's

[40:28] missing

[40:30] croutons that's good cuz I have that

[40:33] covered I would not have a Caesar salad

[40:36] without croutons I made my own the same

[40:39] croutons I make time and time again they

[40:42] definitely needed no revamping they're

[40:44] garlicky croutons and they're very

[40:47] simple I put half a loaf of crusty

[40:49] French bread cut into cubes on a sheet

[40:51] pan and spread them out then I drizzled

[40:54] over A4 a cup of the garlic olive oil I

[40:56] used in the dressing I sprinkled them

[40:58] with half a teaspoon of kosher salt half

[41:01] a teaspoon of black pepper toss the

[41:04] cubes to coat them then put them in a

[41:06] 250° oven and when 25 minutes were up

[41:11] they were deliciously crispy and I took

[41:13] them out and let them cool croutons are

[41:17] the best I could snack on these honestly

[41:20] now just a couple more things to finish

[41:23] off this beautiful salad I've got some

[41:25] fresh parmesan

[41:28] and then just for a little bit of Herby

[41:30] freshness I've got some parsley leaves

[41:33] which I think is kind of in with the

[41:36] theme of keeping things in big pieces

[41:39] and then this can never hurt just

[41:41] another little squeeze of lemon juice

[41:45] just to finish things

[41:46] off this is a Caesar salad with shrimp I

[41:51] may never be able to go back to the old

[41:53] way of doing things you know sometimes I

[41:55] try to imagine my cooking life without

[41:57] sheet pans and I can't even imagine it

[42:00] there are so many of my favorite recipes

[42:02] that I couldn't make if sheet pans

[42:04] didn't exist including this spiced

[42:07] chicken sheet pan supper oh boy is it

[42:11] packed with flavor and I serve the

[42:13] chicken in lettuce cups it is so so

[42:16] Divine and it's nice and healthy so I'm

[42:19] starting with the spice mix I started

[42:22] with some paprika and I'm adding both

[42:25] onion powder and garlic

[42:28] powder I've got some

[42:30] salt cumin which I

[42:34] love turmeric which I really love it's

[42:38] so nice and beautiful and golden and

[42:40] then black pepper such a beautiful spice

[42:44] mix and it's so so good with chicken

[42:48] okay that is the spice mix so I'm going

[42:50] to use half of this on the chicken and

[42:53] I'm going to drizzle a little bit of

[42:54] olive oil over the chicken and I'm using

[42:57] really thin chicken

[42:59] cutlets you could do pieces of bone in

[43:03] chicken you could do really any kind of

[43:05] chicken that you have in your fridge so

[43:08] I drizzled on the olive oil just so the

[43:10] spice mix would stick and I added quite

[43:13] a bit of the spice mix as you can see

[43:16] you don't have a lot of chances to get

[43:19] this chicken really really flavorful so

[43:21] you really want it to count then I

[43:24] turned it over and sprinkle a little bit

[43:26] more the spice

[43:28] mix all right and then I'll just kind of

[43:31] smush it around and that way it's nice

[43:34] and moist ooh look how pretty that

[43:37] chicken is already with those spices the

[43:40] paprika is such a gorgeous color all

[43:43] right so now on to the veggies I've got

[43:46] a bowl of broccoli and I'm going to dump

[43:49] in some drained chick peas or garbanzo

[43:53] beans and little bit of olive oil here

[43:56] too

[43:58] and the other half of the spice

[44:02] mix all right and I'll stir just so that

[44:06] spice mix totally coats the veggies the

[44:09] spice mix itself can take a sheet pan

[44:11] supper in a totally different direction

[44:14] so instead of the spices I used you

[44:17] could do oregano and Thyme and you know

[44:19] give it a little bit more of a

[44:21] Mediterranean feel all right everything

[44:24] is coated in the spice mix so the

[44:27] veggies just get totally poured over the

[44:31] chicken into the cracks and

[44:34] crevices M I love chickpeas they are so

[44:37] so good and they're going to get

[44:39] slightly crisp in the

[44:41] oven and speaking of the oven I'm going

[44:44] to go ahead and put the sheet pan in the

[44:46] oven really hot

[44:49] 450° and it's going to take just 15

[44:52] minutes so I mentioned that I'm going to

[44:55] serve the chicken and veggies in in

[44:57] lettuce cups so I'm going to make a

[44:59] little tomato cucumber salad that'll go

[45:02] over the top so I've got some olive oil

[45:06] and I just have really thinly sliced

[45:08] cucumbers and Haled cherry tomatoes or

[45:12] graped

[45:13] tomatoes and then a little bit of red

[45:16] wine

[45:18] vinegar little salt and

[45:21] pepper and just to make it all make

[45:25] sense some beautiful parsley and I'll

[45:28] give the sister and just in the time it

[45:31] takes for the chicken and veggies to

[45:33] cook this will sort of meld and Merry

[45:36] and just become even more

[45:39] delicious all right so that's the tomato

[45:42] cucumber salad now I'm going to clear up

[45:45] while the chicken and veggies finish

[45:47] cooking it's going to take about 10 more

[45:52] minutes I think the chicken is done it

[45:54] smells so incredible bow in this oven

[45:59] oo oh my goodness the combination of

[46:03] flavors and look at those roasted

[46:06] chickpeas the broccoli has beautiful

[46:08] color on the outsides of the leaves oh

[46:11] and I love the golden color of the

[46:14] turmeric in the spice mix so good so now

[46:18] I'll show you how to serve this it's

[46:21] nice to have a board nearby and you can

[46:24] just put all the chicken on the board

[46:27] because you need to slice it I'm just

[46:29] going to do one just to show you oh hot

[46:32] hot look at that color on that chicken

[46:35] it is so

[46:36] pretty and then I have these leaves of

[46:40] bib

[46:40] lettuce butter lettuce anything works

[46:43] you can even do Roma leaves if you want

[46:46] to and then basically you just take a

[46:50] few of the strips of this incredibly

[46:52] flavorful

[46:53] chicken and lay them on each of the

[46:57] little lettuce

[46:59] pieces and you want to get in here and

[47:02] get broccoli and chickpeas by the way

[47:06] these chickpeas are a really yummy snack

[47:09] too and this

[47:12] beautiful tomato cucumber salad goes on

[47:16] so basically you're trying to fill the

[47:19] lettuce wraps almost to the point where

[47:21] they're too full to fold and eat that's

[47:24] my Approach anyway and then a little bit

[47:27] of Greek yogurt you don't need much it

[47:29] just adds a nice little

[47:32] creaminess just to kind of go alongside

[47:35] all of the amazing things going on

[47:38] wow love this recipe it's very healthy

[47:43] you've got the cool and crisp you've got

[47:45] the warm and spicy I love when dishes

[47:49] are the complete package and don't

[47:52] forget this is very very good for you

[47:55] your mom would approve my mustard herb

[47:57] chicken cutlets when company's coming

[48:00] over and time is tight like it always is

[48:04] mustard herb chicken cutlets are the way

[48:06] to

[48:07] go I've got eight chicken cutlets they

[48:10] actually started as four chicken breasts

[48:12] and I cut them in half through the

[48:14] middle I seasoned them with salt and

[48:16] pepper and I've been Browning them in

[48:18] some olive oil and butter the first s's

[48:21] nice and golden so I'm going to let them

[48:23] cook on the second side and I'll chop up

[48:25] some garlic

[48:27] whenever I'm making week night meals

[48:29] involving chicken breasts I often cut

[48:31] them in half like this and turn them

[48:33] into cutlets they cook a lot faster

[48:37] basically in half the time as a regular

[48:39] chicken breast okay that garlic is

[48:43] chopped because these pieces are so thin

[48:46] they really just take about 3 minutes

[48:48] per side for the chicken to get done you

[48:51] can't do that with a regular chicken

[48:53] breast for

[48:54] sure now back to the garlic I'm going to

[48:57] save some of this for the garlic spinach

[49:01] but I'll add some of it into this

[49:02] beautiful

[49:04] mixture oil and butter and chicken

[49:07] flavor yum yum now the reason this is

[49:11] great for company is that it has some

[49:13] white wine I'm going to add about a cup

[49:16] and this is the perfect time to add it

[49:19] when the pan is full of all that

[49:23] flavor oh my gosh okay this is already

[49:26] starting to Bubble around the edges so

[49:28] that'll be reduced in no time while it

[49:31] does I'm going to get started on the

[49:32] garlicky spinach I'm going to add some

[49:35] olive oil to a pan and this is kind of a

[49:37] high-sided pan because I'm going to cook

[49:40] so much spinach to the olive oil I'll

[49:43] add the rest of the garlic that I

[49:45] chopped and I'll let that start

[49:47] cooking okay that's looking good so I'm

[49:51] going to try to get all of this in the

[49:52] pan oh my this is baby spinach and I

[49:56] love this dish because you can

[49:58] substitute whatever greens you like kale

[50:02] Swiss chard even collared greens would

[50:04] be good all right I'm going to let this

[50:06] start to wilt and I'm going to go back

[50:08] to this glorious sauce it's kind of

[50:11] thickened and it smells so good now for

[50:15] the mustard I'm going to add two heaping

[50:18] tablespoons of

[50:20] Dijon any mustard works you can do sort

[50:23] of a spicy mustard if you want to kick

[50:25] things up a little bit so I'll stir this

[50:27] in and kind of let it become one with

[50:29] the

[50:31] sauce all righty now for a little bit

[50:34] more liquid in the sauce I'm going to

[50:36] add about a cup of low sodium chicken

[50:39] broth and then I'll season this with a

[50:41] little salt and pepper and I'm going to

[50:43] let this Bubble Up and I want it to get

[50:45] richer and richer so a pat of butter

[50:49] will help that

[50:51] along okay I'm going to let the sauce

[50:54] cook in the skillet some more and I'm

[50:55] going to check on my spinach which is

[50:58] starting to

[50:59] wilt tongs are the best thing to use

[51:02] when you're trying to wilt a whole bunch

[51:03] of spinach I kind of get what's on the

[51:06] bottom and pull it up and put it on top

[51:09] and then it kind of starts to wilt the

[51:11] spinach from above

[51:14] too okay back to the sauce I've got

[51:17] parsley chives and Dill and I'm just

[51:20] going to load this sauce with all this

[51:24] herbalicious do you make up words when

[51:26] you cook cuz I do okay that looks

[51:29] fantastic now I'm going to put the

[51:31] chicken back into the skillet so it can

[51:33] simmer in the sauce for just a bit I

[51:37] like to do this because if any of the

[51:39] chicken is just barely undercooked when

[51:42] it simmers in the sauce it'll finish

[51:44] everything

[51:46] off okay this is bubbling away I'm going

[51:48] to let the chicken sit and I'm going to

[51:50] finish off this glorious garlicky

[51:53] spinach now I'm going to cut a lemon in

[51:55] half I like to squeeze a little bit of

[51:58] lemon juice over the spinach it just

[52:00] kind of brightens it up adds a little

[52:02] acid to the mix and the spinach just

[52:05] needs a little bit of salt and pepper

[52:06] and that is really it and I'll give it a

[52:09] toss dinner's ready I can't believe

[52:13] it and I like to make a really nice

[52:16] generous bed of the

[52:18] spinach I see the chunks of garlic in

[52:21] there and then the star of the

[52:25] show The ch chicken these are so small

[52:29] that two chicken cutlets is pretty much

[52:31] a

[52:32] serving and I'll just kind of crisscross

[52:35] it and then I have to get some of this

[52:38] glorious sauce and put it over the

[52:41] chicken there's plenty of herbs in the

[52:44] sauce but I'll just add a few more on

[52:47] top gorgeous and fast doesn't get any

[52:50] better than that the first one I'm going

[52:52] to make is brushetta chicken or

[52:54] brusketta chicken however you pronounce

[52:56] bruetta and I am very excited about this

[52:59] now before I get too far I do want to

[53:02] say that I have some free ingredients

[53:05] and the free ingredients are like olive

[53:08] oil salt pepper so you can't hold those

[53:11] ingredients against me you have to have

[53:12] some freebies that are sort of Staples

[53:15] for every recipe so I've got some crusty

[53:18] Italian bread and I cut it into a pretty

[53:21] fine Dice and I basically want to make a

[53:25] skillet chicken dish

[53:26] that is like brusketta or brushetta

[53:29] appetizer I'm going to cook some chicken

[53:32] put a tomato mixture on top and I'm

[53:34] going to put some little pieces of bread

[53:37] in the Tomato

[53:39] mixture you got that Todd yes are you

[53:42] confused yet a little bit that was a lot

[53:46] so I tossed the bread in olive oil salt

[53:48] and pepper and the bread is one of the

[53:51] five ingredients so Paige come around

[53:54] and I'm gonna put this into a 375 degree

[53:59] oven so while the bread toasts in the

[54:02] oven I am going to get started on the

[54:04] chicken I'm going to get some olive oil

[54:06] into the pan again this is one of my

[54:08] free ingredients please don't hold it

[54:11] against me don't penalize me and I'm

[54:13] going to season both sides of these Z

[54:16] chicken

[54:18] cutlets so the bread is the first

[54:20] ingredient the chicken is the second

[54:23] ingredient I've only got three left

[54:26] [Music]

[54:29] okay and I'll get the chicken in the

[54:32] skillet little tight squeeze but that's

[54:36] okay I'll sprinkle on salt and

[54:41] pepper how are you guys today good we've

[54:45] been cooking a lot together lately and I

[54:47] wanted to put a little spin on today's

[54:49] recipes just to keep things fresh and

[54:51] unpredictable I don't want Todd getting

[54:53] too comfortable in his new role at

[54:58] cameraman okay the chicken looks great

[55:00] so I'm going to let it keep cooking and

[55:02] I'll get started on the Tomato mixture

[55:05] so my third ingredient diced

[55:09] tomatoes okay and then I'm going to

[55:12] press in some garlic Todd would you say

[55:14] garlic is a free ingredient no yes oh

[55:18] wrong answer son it's not though it is

[55:21] garlic is not garlic is a a staple just

[55:24] like salt pepper olive oil oiled garlic

[55:27] you keep garlic in the pantry it's a

[55:29] freebie so I just pressed in two cloves

[55:32] of garlic I want the Tomato mixture to

[55:35] be nice and garlicky and the next

[55:39] ingredient is fresh basil fresh basil is

[55:43] not a free ingredient by any means it's

[55:45] very precious to me I love fresh basil

[55:47] so much so I'm going to pick off some

[55:50] leaves but basically you want to just

[55:52] roll them up and cut them really thin so

[55:56] so the basil goes into the tomatoes and

[56:00] I also going to add some

[56:02] balsamic and then the fifth

[56:05] ingredient is balsamic glaze and I'm

[56:08] just going to add about a tablespoon to

[56:10] the Tomato mixture see that Paige oh

[56:14] it's so warm I might add just a little

[56:16] bit more balsamic glaze like Paige told

[56:19] me to so I like to do what Paige tells

[56:21] me to do everyone

[56:27] what is your

[56:29] problem you did not even indicate that

[56:32] he was behind me I mean honey well I

[56:36] don't even know anymore I'm so King good

[56:38] looking oh okay I'll take that I'm

[56:41] making Bretta chicken Bretta chicken yep

[56:45] so I turn the chicken over in the

[56:47] skillet and I'm going to finish cooking

[56:49] it on the second side my heart is just

[56:51] racing thanks a lot honey just check it

[56:55] make sure you're the bread oh my husband

[56:58] likes to scare

[57:00] me okay oh pie look at this

[57:05] bread so you really want them to be

[57:09] crispy because I am going to mix them

[57:12] with the Tomato mixture so look at

[57:16] this just spill them all in there and

[57:18] this is something that you definitely

[57:20] want to do at the last minute after

[57:23] about 15 minutes the little bread chunks

[57:26] will start to get a little bit soggy as

[57:28] they soak up the liquid and the

[57:30] tomatoes how did this happen lad

[57:33] Drummond showed up just in time for the

[57:35] food to be

[57:36] done so now good timing good planning

[57:40] I've got a pretty white platter the

[57:42] chicken is

[57:43] done and they cook really really fast so

[57:47] if you're trying to get food on the

[57:49] table for a bunch of

[57:50] hungry family members which is like

[57:54] every day of my life

[57:56] chicken cutlets are great twice or three

[57:59] times a day it it's true but you know

[58:01] what that's the life I have chosen oh

[58:03] it's good okay so now look at this guys

[58:09] just kind of spoon the tomato bread

[58:11] basil mixture over each chicken

[58:16] piece look at this page isn't it

[58:19] pretty I I really want to cover them up

[58:22] just let it go all over the sides and

[58:25] then this is my favorite

[58:27] part balsamic glaze again and then you

[58:31] just kind of go back and forth and look

[58:32] how pretty that makes it isn't that

[58:35] gorgeous I love this cuz it's almost

[58:37] like paint and you can sort of decorate

[58:39] a platter and then just

[58:42] get are you with me you already have

[58:44] green in there this is a little Overkill

[58:47] there is no uh such thing as Overkill

[58:49] when it comes to decorating a

[58:51] plate I'll just keep going it looks

[58:54] pretty cool thank you

[58:56] I think it looks great so brusketa

[59:00] chicken it was so easy it only took five

[59:05] ingredients I think this is going to go

[59:07] on the rotation permanently extra basil

[59:10] for lad

[59:11] though a very veggie soup so I've got a

[59:15] pot with some butter and I actually

[59:16] heated it until it got to the brown

[59:18] stage and I'm going to add some onions

[59:22] and then I have a bowl full of root

[59:24] veggies that I peeled and chopped

[59:27] carrots parsnips turnips and Ruda bagas

[59:31] and then some ginger and

[59:36] garlic whole garlic cloves and then I'm

[59:39] going to stir these around just to coat

[59:41] them I'm not going to have to cook them

[59:43] at this stage I just want to kind of get

[59:45] the veggies coated in that delicious

[59:47] brown butter mixture sprinkle some salt

[59:51] and

[59:53] pepper perfect and now I'm going to add

[59:56] add the broth I've got two big honken

[1:00:00] cartons of chicken broth you can also

[1:00:03] use veggie broth if you want to keep it

[1:00:06] truly vegetarian two spices I've got

[1:00:09] some all

[1:00:11] spice and ground coriander sprig of

[1:00:14] thyme stir all of this together all

[1:00:17] right now I'm just going to bring it to

[1:00:19] a quick boil and then I'll turn it down

[1:00:21] to a simmer put the lid on and let it

[1:00:23] cook for 20 minutes until the vegetables

[1:00:25] are to totally soft okay the soup has

[1:00:28] been simmering it's just about ready to

[1:00:30] puree but first i'm going to fry some

[1:00:32] shallots that I'm going to use to serve

[1:00:34] over the top of the soup so I've just

[1:00:36] got some vegetable oil and very thinly

[1:00:39] sliced shallots I peeled the shallots

[1:00:41] and sliced them and now I'm just going

[1:00:43] to fry them in vegetable oil until

[1:00:46] they're golden brown and then I'll take

[1:00:48] them out of the oil and drain them on a

[1:00:50] paper towel at these beautiful fried

[1:00:53] shallots absolutely incredible popper

[1:00:56] for soup all those vegetables have been

[1:00:58] cooking away and I'm glad I did that

[1:01:00] because I'm going to pull out the time

[1:01:02] it has done its job so I'm going to turn

[1:01:05] off the stove and I'm going to puree the

[1:01:08] soup now you don't have to puree it you

[1:01:10] can keep it pretty chunky but in the

[1:01:13] fall I just love puree vegetable soups

[1:01:17] in the fall I just love any soup to be

[1:01:22] honest look at the color of this soup

[1:01:24] now so pretty that's so pretty and look

[1:01:29] I love

[1:01:31] this every now and then you get like a

[1:01:33] chunk of carrot that got

[1:01:35] missed but it's kind of like a little

[1:01:37] treasure hunt that way and this soup is

[1:01:40] pretty rich and filling so a little goes

[1:01:43] a long way okay so speaking of garnish

[1:01:46] I'm going to get some of these beautiful

[1:01:48] shallots take a look Paige and the great

[1:01:51] thing about shallots is they're so light

[1:01:53] and like thin and lightweight that they

[1:01:56] just kind of hover on top and then I've

[1:01:59] got some beautiful parsley all

[1:02:02] righty very veggie soup with fried

[1:02:06] shallots on top a few more would be nice

[1:02:10] this recipe is so good it is so very

[1:02:13] simple now I've been breaking up some

[1:02:15] cauliflower into tiny fettes and I have

[1:02:18] a little bit of oil in a non-stick

[1:02:20] skillet and I'll just throw it all into

[1:02:23] a

[1:02:24] pan yeah it in there and get the

[1:02:26] sizzling process going now I also minced

[1:02:29] up some garlic for flavor and it goes

[1:02:32] right in I'll just stir it around I want

[1:02:36] this to cook in a small amount of time

[1:02:38] that get some good flavor on the outside

[1:02:40] of the cauliflower I'm going to let that

[1:02:42] keep going and I'll slice up some green

[1:02:45] onions I've just got a couple here I'm

[1:02:47] going to slice them real

[1:02:49] fast this recipe doesn't even make it to

[1:02:52] 16 minutes it's really that quick and

[1:02:55] I'm going to going to go in with these

[1:02:57] and get them going in the

[1:03:01] skillet okay the cauliflower is

[1:03:03] definitely getting there it's already

[1:03:05] got some nice dark

[1:03:07] edges now soy sauce makes this extra

[1:03:10] delicious so I'll add about 2

[1:03:14] tablespoons I'll just cut a lime in

[1:03:17] half squeeze it right in nice and

[1:03:22] tangy okay now because I always think a

[1:03:25] little spice is nice I'll add some

[1:03:28] Sriracha you can use any hot sauce you

[1:03:32] want and then I'll just Stir It Around

[1:03:34] long enough for it to totally coat the

[1:03:39] cauliflower it is done I'm going to get

[1:03:42] it into a bowl because it smells so good

[1:03:45] I can hardly contain

[1:03:48] myself I love light stir fries like this

[1:03:51] which means you can just pile it high in

[1:03:53] the bowl woo delicious now I'll sprinkle

[1:03:57] on some more green onions and then I

[1:04:01] like to squeeze on a little extra lime

[1:04:02] juice put the lime wedge right on the

[1:04:05] bowl now seriously how long did that

[1:04:08] take how cool is

[1:04:14] that lemon thyme sheep pan chicken and

[1:04:17] potatoes so I'm making a little bit of a

[1:04:19] marinade to uh toss the chicken in so

[1:04:23] it's olive oil some minced garlic

[1:04:27] whoops the juice of a

[1:04:29] lemon These Are Juicy Juicy

[1:04:33] lemons oh my

[1:04:36] goodness and then some lemon zest I

[1:04:38] zested the lemon before I cut it in half

[1:04:41] and then I have some fresh thyme

[1:04:43] leaves and

[1:04:46] salt plenty of salt and plenty of

[1:04:50] pepper and then I'll just stir this

[1:04:53] together with a fork very simple

[1:04:56] I'm using bone in skin on chicken thighs

[1:05:00] and then red potatoes that I cut in half

[1:05:03] and sliced red onions and then I put

[1:05:05] quite a few lemon wedges on the sheet

[1:05:08] pan and those are going to come into

[1:05:10] play later after it Cooks in the oven

[1:05:14] all righty so this is all mixed together

[1:05:17] it doesn't take too much and I'm just

[1:05:20] pouring it over the chicken first to

[1:05:22] make sure it gets

[1:05:23] plenty of the juice

[1:05:27] sauce and then I'm just going to use my

[1:05:30] hands to toss everything together and

[1:05:33] mix it I don't want to leave them in

[1:05:35] sections I want to mix it all together

[1:05:37] so the juices from the chicken will kind

[1:05:40] of coat the veggies and the onions and

[1:05:43] it's all going to become one so the only

[1:05:45] thing you need to be sure to do before

[1:05:48] it goes in the oven is to make sure

[1:05:49] there's plenty of space between the

[1:05:52] pieces of chicken because if they're

[1:05:53] cramped they won't get nice and brown

[1:05:55] all right let's get this gorgeous dinner

[1:05:57] in the oven so the oven's at 4:25 and

[1:06:01] I'm going to roast all of this for about

[1:06:02] 45 to 50 minutes until the skin on the

[1:06:05] chicken is gorgeous and the vegetables

[1:06:07] are

[1:06:10] done woo juicy that looks

[1:06:16] fanastic wow okay I've got a beautiful

[1:06:20] platter

[1:06:22] so I was GNA just kind of

[1:06:26] dump it all on here but I think that

[1:06:29] would be a

[1:06:30] catastrophe so I'm just going to

[1:06:32] transfer everything to the platter

[1:06:36] lovely lovely

[1:06:38] lovely all right so now for the really

[1:06:42] fun

[1:06:43] part remember those lemon

[1:06:47] wedges here they are they're now roasted

[1:06:50] lemon wedges and watch

[1:06:53] this look at this kind of roasty lemon

[1:06:57] so fish the lemon out of here and just

[1:07:01] squeeze any juices that it has

[1:07:04] left you can get some of the juices on

[1:07:07] the pan and just kind of drizzle them

[1:07:10] over you don't want to do that too much

[1:07:12] of that cuz there's a lot of fat there

[1:07:14] but boy oh boy that looks great and then

[1:07:18] for a Finishing Touch I always like to

[1:07:20] wipe the

[1:07:22] platter because dribbles bother me not

[1:07:26] really um I've got some beautiful thy

[1:07:28] leaves and just kind of arrange it here

[1:07:31] and there and everywhere I think time is

[1:07:34] one of the prettiest herbs it's just so

[1:07:35] light and kind of slightly curly

[1:07:40] parsley never hurts but didn't this turn

[1:07:43] into kind of a gorgeous dinner really

[1:07:45] pretty beautiful and it's so simple it's

[1:07:48] basically chicken potatoes and onions

[1:07:50] but it's all kind of what you season it

[1:07:52] with and how you cook it and of course

[1:07:56] how you present

[1:07:57] it that is one beautiful sheet pan

[1:08:00] supper right there so

[1:08:03] easy so

[1:08:07] elegant I like to make a chicken quinoa

[1:08:10] bowl and it is delicious so much flavor

[1:08:13] I am making the chicken first I've just

[1:08:16] got two boneless skinless chicken

[1:08:18] breasts and I drizzled olive oil on and

[1:08:21] then I'm sprinkling on some taco

[1:08:24] seasoning which is one of the things

[1:08:26] that makes this so easy you don't have

[1:08:29] to mix up the seasoning yourself and

[1:08:31] then just a little bit of salt make sure

[1:08:34] the chicken is well seasoned so I'm

[1:08:36] going to put them right onto a grill pan

[1:08:39] and I need to cook the chicken about 5

[1:08:42] minutes per side until it's totally

[1:08:45] done all right I'm going to let the

[1:08:47] chicken

[1:08:48] [Music]

[1:08:51] rest and I'm going to move over to the

[1:08:53] quinoa this is a chicken quinoa Bowl

[1:08:56] after all now I cooked some red quinoa

[1:09:00] and I just used package

[1:09:02] instructions so I'm going to zip it up

[1:09:04] with a little bit of lime

[1:09:07] juice and then some lime

[1:09:11] zest a little bit of

[1:09:13] salt and some chopped

[1:09:17] cilantro quinoa is so delicious and you

[1:09:21] can use it in place of rice in things

[1:09:24] like the chicken bowl that I'm making

[1:09:26] now I'm going to let it sit for 5

[1:09:28] minutes it is time to assemble the first

[1:09:31] thing I'll do is add the quinoa which

[1:09:34] makes perfect sense I'll slice the

[1:09:36] chicken breast and just arrange it kind

[1:09:39] of around the edge of the bowl that's

[1:09:41] going to leave room for lots of other

[1:09:43] good stuff including this amazing salsa

[1:09:48] it's easy roasted corn salsa I threw

[1:09:51] half a cup of thaw frozen roasted corn

[1:09:54] kernels into a bowl

[1:09:56] with 1/4 cup of diced red onion a 2 oz

[1:09:59] jar of drained pentos and half a cup of

[1:10:02] haved cherry tomatoes then I added the

[1:10:05] juice of a lime a tablespoon of chopped

[1:10:07] cilantro a pinch of salt and gave it a

[1:10:11] toss this salsa is so pretty it's

[1:10:14] actually more like a corn salad to be

[1:10:17] honest and I am being generous with it

[1:10:20] in this bowl I've got some sliced

[1:10:23] avocado some queso fresco a dollop of

[1:10:27] sour cream a squeeze of

[1:10:31] lime and then I like to put a couple of

[1:10:33] lime wedges on the edge of the bowl some

[1:10:36] hot sauce of

[1:10:38] course Perfection the only thing that'll

[1:10:41] make it better is a sprinkling of

[1:10:43] cilantro that is one beautiful chicken

[1:10:46] quinoa Bowl now I'm going to build

[1:10:48] another one just like it

[1:10:52] [Music]

[1:11:03] have you ever heard of cauliflower pizza

[1:11:05] crust being a food blogger I see it all

[1:11:08] the time I've never actually made one so

[1:11:11] I'm going to whip one up now and I can't

[1:11:14] wait for the results I've got a half a

[1:11:16] head of cauliflower and I just cut it

[1:11:18] into chunks I'll throw it into the food

[1:11:21] processor and I'm going to let the food

[1:11:24] processor grow grind it up I'm going to

[1:11:27] pulse it until it's really fine my food

[1:11:30] blogging friend told me to keep going

[1:11:32] until it looks like snow and I think I'm

[1:11:35] about there yep looks like snow all

[1:11:38] right take the blade

[1:11:40] out and I'll get this into a

[1:11:46] bowl I'll cover this with some plastic

[1:11:48] wrap too I've got a fork and I'll just

[1:11:52] poke a couple times now this goes into

[1:11:55] the microwave I'm going to draw out the

[1:11:57] moisture and soften it a

[1:11:59] bit that's going to take about 4

[1:12:02] [Music]

[1:12:07] minutes and from what I understand the

[1:12:10] secret to cauliflower crust is getting

[1:12:12] all of the moisture out of the

[1:12:14] cauliflower so I'll take the plastic

[1:12:16] wrap off and I have a thin towel here

[1:12:20] and I'll dump the cauliflower right on

[1:12:23] there and I'll let it co for a couple

[1:12:25] minutes until I can ring out all the

[1:12:28] moisture now I'm going to fold this up

[1:12:32] get it nice and tight in

[1:12:34] there and I'll ring all this moisture

[1:12:37] right into the same bowl that I cooked

[1:12:39] it in gosh I cannot believe how much

[1:12:43] water is in the cauliflower

[1:12:46] naturally I got all of the moisture

[1:12:48] squeezed out of the cauliflower so I'm

[1:12:51] breaking it up a bit and I've got a few

[1:12:53] more things to add to the crust I'll

[1:12:56] crack in an

[1:12:57] egg some mozzarella I'll save the rest

[1:13:00] of this to go on top of the pizza I'll

[1:13:02] also add in some grated Parmesan and

[1:13:05] Italian seasoning just keeping it simple

[1:13:08] little salt and pepper of

[1:13:10] course now I'll stir this all together

[1:13:13] and see what it looks

[1:13:14] like I've got some parchment paper on

[1:13:17] here so the crust won't stick to the pan

[1:13:20] I'll start by getting it into a

[1:13:22] ball gosh it's so easy to work work with

[1:13:26] now I'll press it into a

[1:13:28] crust one secret I've heard about

[1:13:31] cauliflower pizza crust is you want to

[1:13:33] bake it super

[1:13:35] thin now I'll get this into a 425° oven

[1:13:39] for about 15

[1:13:41] minutes it smells so good and it looks

[1:13:45] amazing I think I could just break off a

[1:13:47] piece and eat that right now I'll put

[1:13:50] the sauce on the

[1:13:51] crust again I don't want to add too much

[1:13:54] moisture so I'll just put a thin layer I

[1:13:57] think that should be enough okay that

[1:13:59] looks like a good amount the rest of the

[1:14:02] mozzarella goes

[1:14:04] on gosh I cannot imagine how good this

[1:14:08] pizza is going to

[1:14:11] be I'm going to put this back into the

[1:14:13] oven until the cheese is melted that

[1:14:16] crust got even more deep

[1:14:19] golden oh I can't wait to try

[1:14:21] this I'm going to grab some basil

[1:14:25] not going to slice it up just going to

[1:14:27] grab big

[1:14:28] leaves and I'll tear big pieces right

[1:14:32] onto the pizza gosh what a pretty

[1:14:38] [Music]

[1:14:42] Pizza I'm going to make an Asian noodle

[1:14:45] salad it's so flavorful so easy to make

[1:14:48] and it's bursting with pretty much every

[1:14:50] color under the rainbow now there's a

[1:14:52] lot of prep to this salad but nothing is

[1:14:55] complicated at all I just sliced up some

[1:14:57] purple cabbage otherwise known as red

[1:15:00] cabbage depending on who you ask now

[1:15:03] I've got some cucumber slices I used an

[1:15:05] English cucumber and just seeded it and

[1:15:08] sliced them into Crescent Moon

[1:15:10] shapes and then kale kale is my life

[1:15:14] these days I don't know why it's just so

[1:15:16] delicious it holds together really well

[1:15:18] in salads I just pulled the leaves off

[1:15:21] of stocks of kale and then I shaved it

[1:15:23] really really thin now a bag of sweet

[1:15:26] peppers I love these little things they

[1:15:29] have a teeny bit of spice but they're

[1:15:31] really really

[1:15:32] beautiful super tasty now there's

[1:15:35] another kind of cabbage in the salad

[1:15:37] napa cabbage also one of my favorite

[1:15:40] salad ingredients it's nice and crunchy

[1:15:42] and curly and pretty I love colorful

[1:15:45] food and pretty food and then some

[1:15:49] shredded

[1:15:51] carrots and then I have a nice pile of

[1:15:54] bean sprout

[1:15:55] really you can use any veggies you want

[1:15:57] for this salad pretty much anything

[1:15:59] goes and I also have some sliced

[1:16:03] scallions I'll get those in there there

[1:16:05] is so much flavor in this salad I

[1:16:07] absolutely love it now got to have

[1:16:10] noodles in this salad that's part of

[1:16:12] what makes it so delicious I've got some

[1:16:15] Thin cooked spaghetti you can use

[1:16:17] Linguini you can use rice noodles pretty

[1:16:19] much any noodle you have in your pantry

[1:16:22] the point is you have noodles you have

[1:16:24] colorful veggies

[1:16:25] and it always turns out

[1:16:27] gorgeous the salad's all tossed together

[1:16:30] now for the delicious dressing which is

[1:16:32] a major part of how delicious this is it

[1:16:35] starts with olive oil about a half a cup

[1:16:38] or

[1:16:40] so I love jars when it comes to making

[1:16:43] salad dressing it makes everything so

[1:16:45] easy and then about A3 a cup of low

[1:16:48] sodium soy

[1:16:49] sauce I'm just

[1:16:52] guessing I'll also add about a 4 a cup

[1:16:55] of oyster sauce it's really thick and

[1:16:58] Rich it adds a little bit of

[1:17:00] sweetness that's a good amount and then

[1:17:03] for some bite and Tang about a/4 a cup

[1:17:06] of rice wine vinegar you can just use

[1:17:09] regular white distilled vinegar if

[1:17:11] that's what you have you can just use

[1:17:12] what you have in your

[1:17:14] pantry now I love toasted sesame

[1:17:18] oil I think I'll add about two

[1:17:20] tablespoons which is quite a lot but I

[1:17:22] love the flavor of this stuff it's so

[1:17:24] good now speaking of flavor I've got

[1:17:27] some minced ginger out of this world and

[1:17:32] then several cloves of chopped garlic I

[1:17:35] definitely need some sweetness so I'll

[1:17:37] put about three big tablespoons of brown

[1:17:40] sugar you can also use honey that's

[1:17:43] really delicious

[1:17:44] too I love brown sugar what can I say

[1:17:48] now I'll just get the lid on and give it

[1:17:50] a shake until it's all mixed together

[1:17:55] okay that's it for the dressing so it

[1:17:58] just gets poured over this gorgeous

[1:18:01] colorful Crispy Crunchy

[1:18:04] salad now I'll just toss it around oh

[1:18:07] this is looking good you basically want

[1:18:10] to have as many vegetables as you do

[1:18:12] pasta noodles you don't want to have too

[1:18:14] much of any one ingredient now that's

[1:18:17] looking great I just have a couple of

[1:18:19] more things to add this will send the

[1:18:21] flavor over the top I've got some fresh

[1:18:26] cilantro and then peanuts I love the

[1:18:29] crunch of peanuts in this salad I'll

[1:18:32] just get about half a cup or so you can

[1:18:35] just leave them like they are I like to

[1:18:38] chop them up a bit so the pieces aren't

[1:18:40] quite so

[1:18:42] big those look good so they go right

[1:18:45] into the

[1:18:46] salad and I'll just toss it you can also

[1:18:50] save a few extra cilantro leaves and

[1:18:52] peanuts to sprinkle over at the end

[1:18:55] I think everything looks just

[1:18:57] perfect now this is a lot of salad so I

[1:19:00] usually grab the biggest platter I can

[1:19:03] find if you start with a small platter

[1:19:05] you're going to have salad all over your

[1:19:07] counter so it just goes right

[1:19:11] on I mean this salad could win every

[1:19:15] beauty pageant it

[1:19:17] enters nothing about it that isn't

[1:19:20] gorgeous I tell you what if you love

[1:19:22] color this is definitely the salad for

[1:19:25] you one of the main things I get asked

[1:19:28] about is how to make quick meals I have

[1:19:31] a section on my cooking website called

[1:19:33] 16-minute meals and I got an interesting

[1:19:35] question last week somebody said I've

[1:19:37] cooked all your 16-minute meals how

[1:19:40] about a 10-minute meal so immediately my

[1:19:42] shrimp stir fry came to mind I've got 2

[1:19:46] lbs of shrimp and I threw them into this

[1:19:47] big Skillet with a little oil and butter

[1:19:50] now I've got the heat on high and that's

[1:19:52] part of what makes this meal so quick

[1:19:54] everything cooks really really fast okay

[1:19:56] I'll let the shrimp go for a little bit

[1:19:58] and then I'll dice up some veggies I've

[1:20:00] got two zucchini and I'll just Lop off

[1:20:03] the sides cut them in half cut them into

[1:20:06] quarters and then I'm just going to dice

[1:20:07] them

[1:20:09] up okay now I'm going to give the shrimp

[1:20:12] another little stir I want to make sure

[1:20:13] they keep cooking evenly shrimp is

[1:20:16] perfect for quick meals because it cooks

[1:20:18] really fast and it's one of those great

[1:20:20] things to keep in the freezer definitely

[1:20:23] a staple okay now I'm going to throw in

[1:20:25] a little

[1:20:26] garlic add big

[1:20:29] flavor stir that around okay now I've

[1:20:32] got some fresh corn and it's raw I'm

[1:20:35] just going to cut it right off the cob

[1:20:37] I'm going to hope it stays on the

[1:20:39] cutting board and doesn't go all over

[1:20:40] the

[1:20:41] floor I love using fresh corn it's

[1:20:44] really

[1:20:46] crunchy okay I'm going to check the

[1:20:48] shrimp

[1:20:49] again okay they are looking perfect I'm

[1:20:52] going to go ahead and take them out of

[1:20:53] the pan cuz I don't want them to get too

[1:20:55] tough too chewy shrimp are best when

[1:20:58] they're just barely cooked

[1:21:01] [Music]

[1:21:04] through okay now I'm going to put a

[1:21:07] little more oil and butter in the

[1:21:08] skillet get that stir around now I'm

[1:21:12] going to add everything in stages the

[1:21:14] first thing I'll throw in is the

[1:21:15] zucchini it'll take just a little bit

[1:21:18] longer to cook than the other veggies

[1:21:20] the secret here is just to stir it

[1:21:22] around let it cook for about 45 seconds

[1:21:24] to a minute not very long at

[1:21:26] all the key here is to put the tougher

[1:21:29] vegetables in first cuz they need a

[1:21:31] little bit longer to

[1:21:33] cook great so now I'm not going to take

[1:21:35] it out of the pan I'm just going to

[1:21:36] scoot it out to the outer edges of the

[1:21:38] pan and then I'll grab the corn and

[1:21:41] throw it right in the

[1:21:43] center I really am throwing corn

[1:21:46] everywhere there will be

[1:21:50] aftermath okay now I'll just kind of

[1:21:52] stir this around let it start to cook in

[1:21:54] the

[1:21:55] Center okay this would be a really good

[1:21:57] time to Salt and Pepper

[1:21:59] everything the corn doesn't need too

[1:22:01] long at all the point is not to cook the

[1:22:03] corn all the way through I just want to

[1:22:05] get it warm basically I like it to be

[1:22:07] really crunchy that's enough time so now

[1:22:10] I'll scoot the corn out of the center of

[1:22:11] the pan and then I have about a cup each

[1:22:15] of red and yellow graped tomatoes and I

[1:22:18] just cut them in half and I'll throw

[1:22:20] these in the center and I don't want to

[1:22:22] cook these at all again I just want want

[1:22:24] to warm them

[1:22:25] up and then the shrimp goes back in and

[1:22:29] I get all the juices from the pan that's

[1:22:31] flavor right there stir that around and

[1:22:35] then honestly what totally makes this

[1:22:38] dish is lemon juice I'll just squeeze a

[1:22:40] whole lemon all over the top let it kind

[1:22:44] of Sizzle in there with the butter and

[1:22:45] oil and it just creates this delicious

[1:22:48] flavor it makes it really

[1:22:51] fresh and then the basil goes in

[1:22:55] and then another thing I love to add is

[1:22:58] a cup of Parmesan shavings I'll just

[1:23:00] throw it right

[1:23:01] in and then give it a

[1:23:03] toss dinner is done I have to say I

[1:23:06] think that was a little less than 10

[1:23:07] minutes